Locally this bread is often called Easter bread. Charlie, a born and bred
Gibraltarian who is now retired from the GDP, amended his traditional recipe
to make it vegan and graciously shared this recipe with us.

INGREDIENTS
(Makes two loaves)
450g self-raising flour
150g sugar
150g dairy free margarine
8 tbsp aquafaba*
4 tbsp caraway seeds
2 shots of aniseed liquor

*aquafaba is the liquid you find in tins or jars of chickpeas; it’s extremely versatile and can be used as an egg replacement for many recipes, even meringues! 3 tbsp of aquafaba = 1 egg.

METHOD
1. Rub the margarine and flour gently together.
2. Add the sugar and caraway seeds and gently mix.
3. Stir in the aquafaba.
4. Add the shots of aniseed liquor and mix it well.
5. Dust your work surface with some flour and use this to knead and form the bread into two separate loaves. Alternatively you can divide it into smaller buns.
6. Place on greased baking trays and bake in the oven at 170°C for 45 minutes.
7. Check that the hornazo is cooked by sticking a skewer or knife gently into the deepest part and if it comes out clean, it is done.

recipe by The Gibraltar Vegan